One-Pot Loaded Three-Bean Turkey Chili
with Cheddar Cheese, Sour Cream & Pickled Jalapeño
- Milk
For a satisfying bowl of chili, look no further. Packed with turkey and a blend of three beans (black, kidney, and pinto), this dish is a little spicy, a little smoky, and super savory. The best part? Toppings, of course! Finish each bowl with cheddar cheese, sour cream, scallions, and quick-pickled jalapeños for the ultimate bite.
Ingredients
2 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
10 ounce
Ground Turkey
1 unit
Tomato Paste
1 unit
Onion
1 unit
Long Green Pepper
1 unit
Jalapeño
1 unit
Three-Bean Blend
1 unit
Lime
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Thinly slice half the jalapeño into rounds; mince remaining jalapeño. (TIP: Remove ribs and seeds for less heat.) Quarter lime. Halve, peel, and finely dice onion. Dice green pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.
In a small microwave-safe bowl, combine jalapeño rounds, ¼ tsp sugar, juice from half the lime, and a pinch of salt (½ tsp sugar and a big pinch of salt for 4 servings). Microwave 30 seconds. Set aside to pickle, stirring occasionally.
Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion, green pepper, scallion whites, and minced jalapeño; season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes.
Add turkey*, Mexican Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Stir in tomato paste until darkened in color, 30-60 seconds.
Stir in beans and their liquid, stock concentrates, ½ cup water (1 cup for 4 servings), salt, and pepper. Bring to a simmer and cook uncovered, stirring occasionally, until thickened, 8-10 minutes.
Turn off heat. Taste and season with salt and pepper.
Divide chili between bowls. Top with cheddar, sour cream, scallion greens, and as much pickled jalapeño (draining first) as you like. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the smoky, rich taste, though some found it bland and added extra seasoning for depth.
- Ease of prep: Quick and simple one-pot meal that's perfect for weeknights, with easy prep and cleanup.
- Suggestions: Consider adding diced tomatoes, garlic, or extra chili powder for more robust flavor 🍲.
- Leftovers: Several mentioned it reheats well, with some wishing for larger portions to have extras.
- Spice level: Heat varies; adjust jalapeños to taste. Some found it perfectly spicy, others wanted more kick.
